Poached Fish with Lemon Sauce
- Vegetable recipes
- Low sodium
- Vegan
- Peanut free
Ingredients
- 1 onion, thinly sliced
- 2 stalks celery (with leaves), thinly sliced
- 3 slices gingerroot
- Rind of half lemon, cut in strips
- few sprigs parsley
- few sprigs fresh thyme, or 1/2 tsp/2 mL dried thyme
- 1/2 tsp (5 mL) salt (approx)
- 1/4 tsp (1 mL) black pepper (approx)
- 4 pieces fish fillets (4 to 6 oz/125 to 175 g each)
- 3 eggs
- 1/3 cup (75 mL) lemon juice
- 2 tbsp (30 mL) chopped fresh dill, parsley and/or chives
Preparation
In pot or skillet just large enough to hold fish fillets in 1 layer, scatter onion, celery, ginger, lemon rind, parsley, thyme, salt and pepper; add 4 cups/1 L water and simmer, covered, for 10 minutes.
Add fish; reduce heat to low, cover and poach until fish flakes easily, about 10 minutes per 1 inch/2.5 cm of thickness. With slotted spatula, remove fish to serving platter; keep warm.
Strain cooking liquid through fine sieve, reserving 2/3 cup/150 mL.
In heatproof bowl, beat eggs; drop by drop, beat in lemon juice. Stir in reserved cooking liquid. Place bowl over boiling water and cook, stirring, until thick enough to coat spoon (do not bring to boil), about 5 minutes. Stir in more salt and pepper to taste; stir in dill. Spoon over fish.
Makes 4 servings.
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